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Mustardy Kale and Butternut Squash

Mustardy Kale and Butternut Squash
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in Dutch oven over medium heat. Add the squash and cook, tossing occasionally, until beginning to soften, 10 to 12 minutes.
  2. Add the kale, broth, mustard, ¾ teaspoon salt, and ¼ teaspoon pepper to the pan and cook, tossing occasionally, until the vegetables are tender, 8 to 10 minutes.
By October, 2012

Nutritional Information

  • Per Serving
  • Calories 198
  • Fat 8g
  • Sat Fat 1g
  • Cholesterol 1mg
  • Sodium 521mg
  • Protein 8g
  • Carbohydrate 30g
  • Sugar 3g
  • Fiber 7g
  • Iron 4mg
  • Calcium 276mg
What does this mean? See Nutrition 101 .

Quick Tip

Butternut Squash
When peeling butternut squash, be sure to peel right down to the bright orange interior. If you leave an underlayer of skin, the squash will cook up tough instead of tender.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.